What temperature to smoke a turkey breast in electric smoker

How to Smoke a Turkey in an Electric Smoker

Not sure how to cook a tasty turkey dinner? Try simply popping it in the smoker. Because smoking applies low heat over a long period of time, this is a great way to ensure that the meat of your turkey will be moist and infused with delicious flavor. As if this isn’t reason enough, smoking a turkey will also free up your oven for side dishes and desserts.

PREP THE TURKEY

CHOOSE

There are plenty of options to choose from when purchasing a turkey. We suggest buying a whole turkey with no added ingredients or flavors. The bones in the whole turkey will keep the meat moist as it cooks. You can add your own favorite flavors through brines, injectors, or rubs.

THAW

Make sure that you smoke a thawed turkey. Do not try to cook a frozen turkey.

CLEAN

Remove the neck and giblets usually stored in a package in the body cavity. Rinse turkey thoroughly, inside and out, with cool water. Pat dry with paper towels.

BRINE

Brining your bird ensures it will be moist as it is delicious. Begin the brining process the day before you plan to cook it.

RINSE

Remove the turkey from the brine, and rinse in cold water. Be sure to rinse all surfaces of the bird, including the body cavity.

DRY

Dry the turkey with a towel, and let it rest for about 12 to 24 hours so that the salt and flavors can really disperse throughout the meat.

SEASON

Season the brined turkey with a mix of spices and herbs. If you’re smoking a whole turkey, use a dry rub in the cavity and a wet rub on the outside. The wet rub will stick to the meat better and it will help moisture retention.

HOT TIP: For the wet rub, mix vegetable oil and seasonings into a thick paste. You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. Don’t completely remove the skin from the bird. When you’ve completely rubbed the meat, use toothpicks to hold the skin on the turkey. Take any remaining rub and coat the outside of the bird.

SMOKE THE TURKEY

Preheat your electric smoker to 225°F.

HOT TIP: Oil the grate to prevent the turkey from sticking.

Add your turkey, and insert a temperature probe into the breast.

If you have a Char-Broil Digital Electric Smoker, set the desired internal temperature to 160°F, and your smoker will automatically turn on warm mode when the turkey has reached the desired temperature. Otherwise, keep a close eye on your turkey temperature so that you don’t over cook and dry out your turkey. Calculate about 30 to 40 minutes per pound.

HOT TIP: Baste the turkey with a little vegetable oil or melted butter a few times during the cook to keep it moist.

TIPS FOR SMOKING TURKEY

CHOOSE THE RIGHT SMOKE.

Turkey tends to absorb smoke easier than red meat, so use mild woods. Apple and cherry woods have a sweet taste that compliments turkey well.

Hickory and mesquite are heavier woods that can quickly overpower a turkey, but if you blend about 1/4 of the heavier flavored wood with 3/4 milder wood, you can offset the strong hickory or mesquite flavor.

SPATCHCOCK THE TURKEY.

To spatchcock a turkey, cut out the spine and loosen, or remove, the breastbone to make the turkey lay flat.

HOT TIP: There are two benefits to spatchcocking the turkey. The turkey will absorb more smoke because there is more surface area. The turkey will cook faster than a whole turkey because the bird is about the same thickness throughout.

Smoke out the goods!

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Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year. These step-by-step instructions yield the best turkey breast recipe without any stress or fuss (no brine necessary!). Serve the tender meat alongside your favorite sides like stuffing, green bean casserole, roasted root vegetables, mashed potatoes and corn casserole for a delicious harvest feast!

Keith has been preparing this smoked turkey breast for years -- on Thanksgiving and throughout the year -- because it turns out perfectly moist, juicy and flavorful every single time! The easy recipe is especially ideal for holidays because it frees up your kitchen and oven space for all those extra sides, it doesn't require you to wake up at 4:00 a.m. to put a huge whole turkey in the oven, and it doesn't even need a brine. Instead, you get perfectly-cooked, tender white meat to serve a crowd -- without any hassle!

Smoked Bone In Turkey Breast

We always smoke a bone-in, whole turkey breast, which the grocery store sells year-round in the frozen case. These weigh about 7 pounds each, but you can use this recipe with larger or smaller turkey breasts as well -- just adjust the total smoking time based on the weight of the bird (see my notes below for per-pound time recommendations).

Make sure that you allow plenty of time for the turkey breast to thaw in the refrigerator before cooking. We try to allot about 1 week (or at least 3-4 days) for proper thawing, since this always seems to take longer than we expect!

Do you have to brine the turkey breast before smoking?

Absolutely not! In fact, we never do. This recipe and smoking method is about as simple as it gets, and it always yields perfect results. Why mess with a good thing?!

Brining is helpful when cooking a whole turkey, because the brine helps to prevent the white meat from drying out while you finish cooking the rest of the bird. Since we're just smoking the breast, you can avoid dry meat by removing the turkey from the smoker as soon as it comes to the correct temperature -- no brine necessary! That said, if you'd like to infuse more flavor and moisture into the meat before smoking, try this fall-inspired Apple Cider Turkey Brine. A brined turkey will certainly work with this recipe as well.

Should I wrap my smoked turkey breast?

No, for this cooking method, you do not need to wrap the turkey breast. Instead, the exposed skin will become a beautiful rich brown color and will have a perfectly crisp texture.

Cooking Temperature

Try to keep your smoker at about 225°F. It's also fine to smoke the turkey breast at a higher temperature (such as 275-300°F or higher), but it will obviously cook much faster as the temperature rises. Always use an instant-read thermometer to know when your turkey is perfectly done.

Ingredients for No Brine Smoked Turkey Breast

This is a quick overview of the ingredients that you'll need for the best smoked breast. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Whole turkey breast: with the bone and skin for the best flavor and texture; about 7 pounds total.
• Olive oil or melted butter: rubbing or brushing the skin with a fat such as butter or oil helps the skin turn crisp and golden brown while the inside of the turkey stays rich and tender.
• Seasoning: we use our favorite homemade all-purpose seasoning, which is a blend of garlic powder, dried minced onion, dried basil, dried parsley flakes and kosher salt. Substitute with just kosher salt and pepper, if you prefer. A barbecue rub is also great, but remember: the goal is to let the natural flavor of the smoked meat shine, so our seasoning merely enhances the dish (without overpowering).
• Wood chunks: you'll need about 8 chunks total, and you can pick your favorite smoking variety. Good options include hickory, apple wood, maple and oak.

How to Smoke a Turkey Breast

This simple recipe yields a tender and juicy turkey breast with tons of smoky flavor!

1. Pat turkey breast dry with paper towels.
2. Season the inside cavity liberally with salt and black pepper.
3. Brush or rub the skin with olive oil or melted butter.
4. Season with all-purpose seasoning or just a combination of kosher salt and pepper.
5. Prepare the smoker.
6. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown and the meat is cooked through.
7. Add two additional wood chunks and extra charcoal to the smoker every hour in order to maintain the proper temperature.

How Long to Smoke a Turkey Breast Per Pound at 225°F

The total smoking time will depend on a variety of factors, such as the temperature of your individual smoker, the temperature of the turkey breast when it goes into the smoker, and the size and shape of your turkey breast. A good rule of thumb is about 35 minutes per pound when smoking a bone in turkey breast at 225°F. So in this case, a 7-pound turkey breast needs about 4 hours in the smoker.

Internal Temperature

An instant-read thermometer is always the best way to know when your turkey breast is cooked perfectly. The thermometer should register an internal temperature of 160-165°F when inserted into the thickest part of the breast (not touching a bone). The temperature of the meat will continue to rise slightly as it rests.

What to Serve with Smoked Turkey Breast

Whether it's Thanksgiving, Christmas, or just a regular Sunday supper, this smoked turkey breast goes well with just about any of your favorite classic sides. Try these easy options:

• Green Bean Casserole
• Apple and Butternut Squash Casserole
• Cornbread Stuffing or Sausage Stuffing
• Sweet Potato Casserole
• Sour Cream and Chive Mashed Potatoes or Cheesy Party Potatoes
• 2-Ingredient Pumpkin Muffins or Pumpkin Bread
• Skillet Cornbread or Corn Muffins
• Flaky Buttermilk Biscuits or 3-Ingredient Sour Cream Muffins
• Cranberry Sauce or Cranberry Salad
• Creamy Baked Mac and Cheese or Crock Pot Mac and Cheese
• Jiffy Corn Casserole
• Ambrosia Salad
• Old-Fashioned Cranberry Muffins

Storage

Smoked turkey will keep in an airtight container in the refrigerator for 3-4 days. You can't beat a leftover turkey sandwich the day after Thanksgiving! Wrapped tightly, the turkey will last in the freezer for up to 3 months.

Recipe Variations

• Change the seasonings that you use. Try a bbq rub when it's not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano.
• Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well.
• Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion and lemon, along with sprigs of fresh thyme, sage and rosemary.
• Room temperature. The meat is delicious warm, but it's also great at room temperature. If you're hosting a busy holiday gathering and you'd like to get the turkey breast done a little bit early, no problem. Let it rest for up to 2 hours at room temperature before slicing and serving. After about 2 hours the turkey should be refrigerated.

Tips for the Best Smoked Turkey Breast Recipe

• If starting with a frozen turkey breast, allow plenty of time for the meat to thaw. Plan on at least 3-4 days in the refrigerator for the meat to completely thaw.
• Let the turkey breast come to room temperature before smoking.
• Since smoking times can vary greatly depending on a variety of factors, it's always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F.
• Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.

Recipes Using Smoked Turkey Breast

If you're lucky enough to have leftovers, try using the meat in any of these dishes:

• Turkey Pot Pie Pockets
• Aunt Bee's Leftover Turkey Casserole
• Wild Rice and Leftover Turkey Soup
• One Pot Turkey Jambalaya with Shrimp
• Quick and Easy Homemade Turkey Noodle Soup
• Dump-and-Bake Turkey Tetrazzini

Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year!

Course Dinner

Cuisine American

Keyword hickory smoked turkey breast, smoked bone in turkey breast, smoked turkey breast

Prep Time 15 minutes

Cook Time 4 hours

Resting Time 20 minutes

Total Time 4 hours 35 minutes

Servings 6 - 8 people

Calories 110kcal

• 1 whole turkey breast with bone and skin, about 7 lbs.
• Olive oil or melted butter
• All-purpose seasoning or kosher salt and freshly-ground pepper, to taste
• 8 small wood chunks (such as hickory, apple wood, maple or oak)

• Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.

• Brush the turkey breast with olive oil (or melted butter) and season liberally all-purpose seasoning or kosher salt and ground black pepper.

• Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.

• Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F - 165°F.

• Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.

• A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!

• Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.

• If starting with a frozen turkey breast, allow plenty of time for the meat to thaw. Plan on at least 3-4 days in the refrigerator for the meat to completely thaw.
• Let the turkey breast come to room temperature before smoking.
• Since smoking times can vary greatly depending on a variety of factors, it's always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F.
• Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.
• Change the seasonings that you use. Try a bbq rub when it's not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano.
• Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well.
• Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion and lemon, along with sprigs of fresh thyme, sage and rosemary.
• Room temperature. The meat is delicious warm, but it's also great at room temperature. If you're hosting a busy holiday gathering and you'd like to get the turkey breast done a little bit early, no problem. Let it rest for up to 2 hours at room temperature before slicing and serving. After about 2 hours the turkey should be refrigerated.

Serving: 3ounces of cooked meat | Calories: 110kcal | Carbohydrates: 1g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 115mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg

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